German’s Chocolate Cupcakes

My cousin Heather always gets me the most adorable little gifts. Last year as a housewarming gift she sent me these terrific heart shaped silicone heart shaped cupcake molds. What’s great about these not being in a tray is that you can layout the individual molds and make almost 20 cupcakes at a time instead of your usually 12 cup-capacity tray. What’s even better is the fact that they’re heart shaped. Today being Valentine’s Day, it was obviously the perfect occasion to break them out.

how awesome are these baking cups!!

Since I started dating Ariel his office has been reaping the benefits of my baking. We always split the spoils in half and take to our respective work places. Last week I asked him what his co-workers wanted for Valentine’s Day and German Chocolate Cupcakes were requested. Challenge accepted, I present to you… German’s Chocolate Cupcakes. If you want to know why they are German’s Chocolate and not German Chocolate.. check out Wikipedia.

German’s Chocolate Cupcakes

from ItsyBitsy Foodies

Ingredients

• Chocolate Cupcakes
• 2 squares unsweetened chocolate
• 1/2 cup boiling water
• 1/2 cup shortening
• 2 cups sugar
• 3 eggs
• 2 cups flour
• 1 tsp baking soda
• 1 cup buttermilk
• 1 tsp vanilla
• Coconut Pecan Frosting
• 3/4 cup evaporated milk
• 1/2 cup brown sugar
• 1/2 cup butter, cut into 8 pieces
• 1 1/3 cup shredded coconut
• 1 cup chopped pecans

1. Pour the boiling water over the chocolate and stir until the chocolate melts.
2. Cream the shortening and the sugar.
3. Stir in the eggs and then add the melted chocolate/water mixture.
4. Add the flour and baking soda alternately with the buttermilk and vanilla, mixing the ingredients together until a smooth batter forms.
5. Pour the batter into lined cupcake pans and bake the cupcakes at 350 for 15-20 minutes or until done.

1. Combine the evaporated milk, brown sugar and butter chunks in a medium pan over medium heat.
2. Bring the mixture to a simmer, stirring it occasionally.
3. Remove the pan from the heat and stir in the coconut and pecans.
4. Let the frosting cool in fridge and then use it to ice the German chocolate cupcakes. I used a spoon to blob on.